Golden Summer Soup

This beet and carrot soup was an unqualified success.  The beets were indeed tamed.  A little sweet, a little earthy.  Good hot or cold.  A perfect first course for your next dinner party on the patio–after the first glass of crisp white wine and before the salmon, steaks, or vegetables come off the grill.

Submitted by The Rowdy Cowgirl in collaboration with the OxBox Project,  food bloggers creating delicious recipes featuring Oxbow vegetables.

• 1 Tbsp Olive oil
• 1 C Diced onion
• 4 C Water
• 4 medium Golden beets, peeled and diced (about 3 cups) *save beet greens for another use
• 4 large Carrots, peeled and diced (about 2 cups)
• 1 Tbsp Golden miso paste

Over medium heat, sauté onions in olive oil until transparent–be careful not to let them get brown.  In a stockpot, combine water, beets, carrots, and onion.  Bring to a boil, cover and reduce heat to a simmer.  Simmer for about 30 minutes, or until vegetables are tender.  Add miso, and simmer 1-2 more minutes.    Remove from heat and let cool.  Using immersion blender (or regular blender) blend until about half pureed–there should still be some chunks of carrot and beet.

Serve hot or cold, with a sprinkle of za’atar, or dill, or finely minced chives, and a dollop of goat cheese.